Butternut Squash Bisque

By Jan Tilley
January 7, 2019
Categories: Food
Read: 1 minutes

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Butternut Squash Bisque
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
This bisque if perfect for a cold winter day!
  • 2 butternut squash, halved & seeded
  • 1 large unpeeled onion
  • 1 small garlic bulb
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 3 cups low-sodium chicken or vegetable broth
  • ¼ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon each seasoned salt & white pepper
  1. Place squash cut side up on 15-in. X 10-in. X 1-in. baking pan. Cut ¼ inch off tops of onion and garlic bulbs (the end that comes to a closed point) and place cut side up in baking pan. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350 degrees for 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
  2. Remove peel from squash and onions; remove soft garlic from skins. Place in a large bowl, using an immersion blender, puree vegetables together. Pour into large Dutch oven; add broth and cream. Heat over low heat until warmed through.
Nutrition Information
Calories: 140 Fat: 7 grams Carbohydrates: 22 grams Sodium: 250 mg Fiber: 3 grams Protein: 2 grams Cholesterol: 10 mg


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